The Effects of Korean Traditional Sauces on Quality Characteristics of Hanwoo Semitendinosus Dry-cured Ham
![]() |
Seong, Pil-Nam
(National Institute of Animal Science, RDA)
Cho, Soo-Hyun (National Institute of Animal Science, RDA) Kang, Geun-Ho (National Institute of Animal Science, RDA) Kim, Dong-Hoon (National Institute of Animal Science, RDA) Park, Beom-Young (National Institute of Animal Science, RDA) Kang, Sun-Moon (National Institute of Animal Science, RDA) Park, Kyoung-Mi (National Institute of Animal Science, RDA) |
1 | Andres, A. I., Cava, R., Mayoral, A. I., Tejeda, J. F., Moreuende, D., and Ruiz, J. (2001) Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fiber. Meat Sci. 59, 39-47. DOI ScienceOn |
2 | Andres, A. I., Ruiz, J., Mayoral, A. I., Tejeda, J. F., and Cava, R. (2000) Influence of rearing conditions and crossbreeding on muscle colour in Iberian pigs. Food Sci. Technol. Int. 6, 315-321. DOI ScienceOn |
3 | Andres, A. I., Ventanas, S., Ventanas, J., and Cava, R. (2005) Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions. Eur. Food Res. Technol. 221, 30-35. DOI |
4 | AOAC. (2000) Official Methods of Analysis. 17th ed, Association of Official Analytical Chemists, Washington, DC, pp. 1-8. |
5 | Bang, H. Y., Park, M. H., and Kim G. H. (2004) Quality characteristics of Kochujang prepared with Paecilomyces japonica from silkworm. Korean J. Food Sci. Technol. 36, 44-49. 과학기술학회마을 |
6 | Camp-bell, G. and Cook, P. E. (1995) Fermented meats. 1st ed, Blackie Academic and Professional, Chapman & Hall, UK, pp. 39-51. |
7 | Careri, M., Mangia, A., Barbieri, G., Bolzoni, L., Virgili, R., and Parolari, G. (1993) Sensory property relationship to chemical data of Italian type dry-cured ham. J. Food Sci. 58, 968-972. DOI ScienceOn |
8 | Cava, R., Ladero, L., Gonzalez, S., Carrasco, A., and Ramirez, M. R. (2009) Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage. Innovat. Food Sci. Emerg. Tech. 10, 76-81. DOI ScienceOn |
9 | Campus, M., Flores, M., Martinez, A. and Toldra, F. (2008) Effect of high pressure treatment on color, microbial and chemical characteristics of dry cured loin. Meat Sci. 80, 1174-1181. DOI ScienceOn |
10 | Chung, K. S., Yoon, K. D., Hong, S. S., and Kwan, D. J. (1996) Antimutagenic and anticarcinogenic effect of Korean fermented soybean products, The 1st International symposium proceedings on functional and physiological activities of Korean traditional soybean fermented foods. KonKuk Univ. Korea. |
11 | Cilla, I., Martinez, L., Beltran, J. A., and Roncales, P. (2006) Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale. Meat Sci. 73, 581-589. DOI ScienceOn |
12 | Demeyer, D. I. and Vanderkerckhove, P. (1979) Compounds determining pH in dry sausage. Meat Sci. 3, 161-165. DOI ScienceOn |
13 | Kennedy, A. R. (1995) The evidence for soybean products as preventive agents. J. Nutr. 125, 733-739. |
14 | Feiner, G. (2006) Meat products handbook - Part II Technologies for practicular meat products. Woodhead Publishing Limited. Cambridge. England. pp. 159-219. |
15 | Garcia, C., Berdague, J. J., Antequera, T., Lopez-Bote, C., Cordoba, J. J., and Ventanas, J. (1991) Volatile components of dry cured Iberian ham. Food Chem. 41, 23-32. DOI ScienceOn |
16 | Gokalp, H. Y., Kaya, M., and Zorba, O. (1999) Technology of pasterma and some other dried products: Engineering of meat products processing, 3rd Press (pp. 309-339), Ataturk Univ. Publ. No. 786, Faculty of Agric. No. 320, Ataturk University, Erzurum, Turkey. |
17 | Kwong, D. J. (2004) Quality improvement of kochujang using cordyceps sp. Korean J. Food. Sci. Technol. 36, 81-85. 과학기술학회마을 |
18 | Lim, H. J., Jung, E. Y., Kim, G. D., Joo, S. T. and Yang, H. S. (2012) Textural and sensory properties of beef jerky replaced salt with soybean paste, soy sauce or red pepper paste. J. Agric. Life Sci. 46, 97-104. |
19 | Malcolm, C. B. (1978) Texture profile analysis. Food Technol. 32, 62-67. |
20 | Molinero, C., Rubio, B., Gonzalez-Fernandez, C., Martinez, B. and Garcia-Cachan, M. D. (2004) Influence of anatomical origin of raw meat on the sensory and chemical characteristic of dried beef "Cecina de Leon". Proceed. 50th Int. Cong. Meat Sci. Technol., Helsinki, Finland. pp. 902-905. |
21 | Monin, G., Marinova, P., Talmant, A., Martin, J. F., Cornet, M., and Lanore, D. (1997) Chemical and structural changes in dry-cured hams (Bayones hams) during processing and effects of the dehairing technique. Meat Sci. 47, 29-47. DOI ScienceOn |
22 | Santiago, L. A., Hiramatsu, H., and Mori, A. (1992) Japanese soybean paste miso scavengy free radicals and inhibit lipid peroxidation. J. Nutr. Sci. Vitaminol. 38, 297-302. DOI |
23 | Monin, G., Virgili, R., Cornet, M., Gandemer, G. and Grasso, F. (1995) Composition chimique et characteristiques physiques de 6 types de jambons d'Europe latine, In 3rd International symposium on Mediterranean Pigs, Benevento, Italy. |
24 | Pearson, A. M. and Young, R. B. (1989) Muscle and meat biochemistry. Academic Press., New York, U.S.A. pp. 457-460. |
25 | Ruiz, J., Ventanas, J., Cava, R., Timon, M. L., and Garcia, C., (1998) Sensory characteristics of Iberian ham: influence of processing time and slice location. Food Res. Int. 31, 53-58. DOI ScienceOn |
26 | SAS. (1996) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC, USA. |
27 | Schweigert, B. S. (1987) The science of meat and meat products: The nutritional content and value of meat and meat products. Food & Nutrition Press, INC. Trumbull, Connecticut, USA. |
28 | Seong, P. N., Cho, S. H., Kang, G. H., Kim, J. H., Park, B. Y., Jeong, D. W., Jung, J. H., Jeong, S. G. and Kim, D. H. (2012) The effects of salting levels and drying periods on weight loss and nutritional compositions of dry-cured ham under controlled ripening condition. J. Anim. Sci. Technol. 54, 35-41. 과학기술학회마을 DOI ScienceOn |
29 | Serra, X., Ruiz-Ramirez, J., Arnau, J. and Gou, P. (2005) Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content. Meat Sci. 69, 249-254. DOI ScienceOn |
30 | Shin, Z. I., Ahn, C. W., Nam, H. S., Lee, H. J., and Moon, T. H. (1995) Fractionation of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste. Korean J. Food Sci. Technol. 27, 230-234. 과학기술학회마을 |
31 | Tekinsen, O. C., Dogruer, Y., Nizamlioglu, M., and Gurbuz, U. (1999) The possibility of using potassium sorbate in cemen and its effect on the microbial quality of pastrami. Turk. J. Vet. Anim. Sci. 23, 227-235. |
32 | Toldra, F. (2002) Dry-cured meat products. Food & Nutrition Press., INC. Trumbull, Connecticut, USA. |
33 | Ventanas, J., Cordoba, J. J., Antequera, T., Garcia, C., Lopez-Bote, C., and Asensio, A. (1992) Hydrolysis and millard reactions during ripening of Iberian ham. J. Food Sci. 57, 813-815. DOI |
34 | Virgili, R., Parolari, G., Schivazappa, C., Soresi Bordini, C., and Borri, M. (1995) Sensory and texture qualita of drycured ham as affected by endogenous cathepsin B activity and muscle composition. J. Food Sci. 58, 724-726. |
35 | Wang F. S. (2001) Lipolytic and proteolytic properties of drycured boneless ham ripened in modified atmospheres. Meat Sci. 59, 15-22. DOI ScienceOn |
36 | Toldra, F., Aristoy, M. C., Part, C., Crervero, C., Rico, E., Motilva, M. J., and Flores, J. (1992) Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham. J. Food Sci. 57, 816-818, 833. DOI |
![]() |